Cornmeal Pizza Crust
This cornmeal pizza crust is everything you want in a pizza crust. It’s dense and chewy, fluffy with the perfect hint of sweetness! Made with 7 ingredients, this homemade pizza crust is very simple to make, so get your pizza toppings ready!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Pizza pizza pizza. Who doesn’t love a homemade pizza?
This recipe for cornmeal crust is simple enough for anyone to prepare and homemade pizza makes your pizza parties that much better!
Thick and soft with a fluffy and slightly crunchy texture, this cornmeal crust is unbeatable topped with all your favorite pizza toppings. We highly suggest sliced green bell peppers and black olives but add any of your favorites!
Why You’ll Love This Recipe
- It’s different than your usual pizza crust. Cornmeal adds structure, texture, and flavor to the crust making it just so good!
- This recipe is really easy to make with pantry staples like cornmeal, flour, yeast, and sugar. Taking just a few minutes to mix together, plus rising time, you’ll have the most delicious homemade pizza ready in no time!
Recommended tools
Pizza stone(15 or 16 inch)(Similar)
Pizza peel (15inch) (similar) or plate to transfer pizza to the oven
Stand mixer fitted with dough hook attachment
Rolling pin(similar)
Recipe ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Cornmeal – the star of the show! Just a little bit is used to give added flavor and a nice crunch to the pizza crust.
All-purpose flour – The main ingredient in this crust. Keeps the crust soft.
Olive oil – Adds flavor and keeps the dough soft.
Yeast – Active dry yeast. Gives the crust a nice fluffy texture.
Sugar – Cane sugar, white sugar, or a touch of honey for a hint of sweetness.
Salt – for flavor. Make sure to add the salt on top of the flour and not the yeast mixture so it doesn’t inhibit the yeast from rising.
How to Make Pizza Crust with Cornmeal
Step one. In the bowl of a stand mixer fitted with the dough hook attachment add warm water, yeast, and sugar. Mix everything together then allow it to sit for 5 – 10 minutes or until it has proofed and become bubbly. The water shouldn’t be too hot or else the yeast won’t rise, it should be around 110 degrees Fahrenheit.
Step two. Add the olive oil, cornmeal, flour, and salt. Turn the mixer to the lowest speed to knead the dough until it is smooth, 5 minutes. It should be a smooth ball of dough, slightly firm, and not sticky at all. Add a tiny bit of additional flour if it’s sticking to the sides of the bowl.
Step three. Take the dough out of the bowl then form a ball. Place it in a lightly greased bowl covered with plastic wrap or a damp towel. Allow the dough to rise for 1 hour or until doubled in size.
Step four. Preheat your oven to 425 degrees Fahrenheit with a pizza stone inside. Divide the dough into 4 sections.
From here you can spread out the dough to use immediately or prebake the dough for pizza later.
Use pizza dough immediately: Working with one piece at a time use your hands or a rolling pin to roll out the dough to your desired size, 8 inches for a medium thicker crust pizza or 11 inches for a thin crust pizza. Top with pizza sauce, shredded cheese, and your choice of toppings. Bake at 425 degrees for 13 minutes on a preheated pizza stone.
Premake pizza crust: Press or roll out the dough into an 8-inch or 11-inch circle. Transfer the dough to the hot pizza stone using a pizza peel or plate. Bake for 3 – 5 minutes or until lightly puffy and very lightly browned on the bottom. Transfer to a plate then repeat with remaining dough.
Step five. Freeze or refrigerate dough until ready to use. Once you are, top the crust with your desired toppings then bake at 425 degrees Fahrenheit for 13 minutes or until the cheese is melted and bubbly. Slice and serve hot. Enjoy!
Pizza topping ideas
What’s a homemade pizza without toppings? Here are some of our favorites!
- Sliced green bell peppers
- Canned black or green olives
- Sliced red onions
- Cherry tomatoes
- Spinach
- Mushrooms
- Artichoke hearts
- Jalapenos
- Pesto
- Cheese – fresh or low-moisture mozzarella, cheddar, parmesan, pepper jack, or goat cheese
- Homemade or storebought pizza sauce
Pro tips
Bake pizza on a pizza stone to get a crispier crust.
Use parchment paper or a pizza peel to transfer the pizza to the hot pizza stone.
Add polenta or coarse cornmeal to the bottom of the pizza crust, pizza stone, or sheet pan for added texture and to help get the pizza off the pizza stone or pan more easily.
Add pizza toppings to the unbaked dough for a chewier pizza.
Storing/ Reheat/ Make Ahead
Store the cooked pizza crust in the refrigerator for up to 5 days tightly wrapped in plastic wrap and/or inside a plastic gallon bag.
Store uncooked pizza dough in the refrigerator in a lightly greased bowl/ or greased plastic bag for up to 1 day. When ready to cook allow it to come to room temperature then shape and bake it.
Allow pizza crust to cool completely then wrap tightly in plastic wrap and then store in an air-tight container or freezer bag, for up to 2 months in the freezer.
Frequently asked questions
Yes! Cornmeal can be used inside of the pizza dough like in this recipe or it can be added to the bottom of the pizza before baking to give it a nice crunchy bottom. It is also used to keep your pizza from sticking to the bottom of the pizza stone or sheet pan.
Medium-ground cornmeal is great to use for pizza because it has a nice amount of texture to the crust without being too large or hard.
Looking For More Recipes?
Spinach, Tomato, and Goat Cheese Galette
If you love this recipe, 📌 save it to Pinterest for later or leave this recipe a ⭐️ 5-star rating! Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox!
Cornmeal Pizza Crust
Equipment
- Large mixing bowl stand mixer with hook attachment
Ingredients
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast (1 packet)
- 3 tablespoons cane sugar or honey
- 3 tablespoons olive oil
- ½ cup cornmeal
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
Instructions
- In the bowl of a stand mixer, add warm water, yeast, and cane sugar. Mix until combined then allow the yeast to proof or get foamy, about 10 minutes. (Water shouldn't be hotter than 110 degrees Fahrenheit or you'll risk the yeast dying). 1 ½ cups warm water 2 ¼ teaspoons active dry yeast 3 tablespoons cane sugar or honey
- Add in olive oil, cornmeal, flour, and salt. Attach the dough hook attachment then knead the dough on the lowest setting for 5 minutes until everything is combined and you have a smooth ball of dough. It should be soft, a bit firm but not sticky at all. 3 tablespoons olive oil ½ cup cornmeal 3 ½ cups all-purpose flour 1 ½ teaspoons salt
- Remove dough from the stand mixer, form into a ball then lightly grease the mixer bowl, then place the dough inside, making sure it’s coated in the oil. Cover with plastic wrap then place the bowl in a warm environment for 1 hour or until the dough has doubled in size.
- Preheat your oven to 425 degrees Fahrenheit with a pizza stone inside. Divide the dough into 4 pieces.
- From here you can use the dough immediately or prebake the dough for pizza crusts for later.
- Use pizza dough immediately: Working with one piece at a time use your hands or a rolling pin to roll out the dough to your desired size - 8 inches or 11 inches for thin crust. Top with pizza sauce, cheese, and your choice of toppings. Bake at 425 degrees for 13 minutes on a preheated pizza stone.
- Premake pizza crust: Press or roll out the dough into an 8-inch circle. Transfer the dough to the hot pizza stone using a pizza peel or plate. Bake for 3 - 5 minutes or until lightly puffy and very lightly browned on the bottom. Transfer to a plate then repeat with remaining dough.
- Allow the crust to cool completely then refrigerate or freeze until you are ready to cook it. Once you are ready, take the crust out of the refrigerator or thaw from the freezer on the counter. Top with your desired toppings then bake for 13 minutes at 425 degrees Fahrenheit until cheese is melted and bubbly. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
